Sun-Dried Tomato Palmiers

Photo: Johnny Autry; Styling: Cindy Barr

You can either thaw the puff pastry in the fridge overnight or leave it out at room temperature for 1 to 2 hours until it's pliable.

Yield: Serves 10 (serving size: 2 palmiers)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 19 Minutes
Total: 54 Minutes

Nutritional Information

Amount per serving
  • Calories: 168
  • Fat: 12.5g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 5.8g
  • Protein: 2g
  • Carbohydrate: 12.1g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 158mg
  • Calcium: 6mg

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • 4 oil-packed sun-dried tomatoes, drained
  • 1/2 cup pitted kalamata olives
  • 1 garlic clove, minced
  • 1 sheet frozen puff pastry dough, thawed

Preparation

  1. 1. Place first 5 ingredients in a mini chopper; process until finely chopped.
  2. 2. Unfold dough, and roll to a 10 x 9-inch rectangle. Spread the tomato mixture over dough, leaving a 1/2-inch border. Roll up long sides of dough, jelly-roll fashion, until they meet in the middle. Chill 20 minutes.
  3. 3. Preheat oven to 400°.
  4. 4. Cut dough roll crosswise into 20 slices. Arrange slices in a single layer on a baking sheet lined with parchment paper. Bake at 400° for 15 minutes or until lightly browned.
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